Prosciutto Wrapped Stuffed Dates

Pair with Januik Boushey Syrah

An aromatic wine with notes of Italian plums, white pepper, and hints of violet drifting from the glass and an array of red and black fruits on the palate. Firm tannins and bright acidity.


  • 12 large dates
  • 12 slices prosciutto
  • 4 oz. goat cheese or mascarpone
  • 2 T. chives, minced
  • 2 T. parsley, minced
  • one-half shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 oz. parmesan cheese
  • 1 tsp. olive oil
  • Thick aged, balsamic vinegar
  • 1 T. crushed Marcona almonds
  • salt & pepper to taste

Method of Preparation

  1. Using a paring knife, make an incision halfway through the date from top to bottom, peel open and remove the pit.
  2. In a mixing bowl, combine the goat cheese (or mascarpone), chives, parsley, shallot, garlic and parmesan. Mix well and season with salt and pepper to taste.
  3. Using a small spoon, scoop a generous amount of filling into each date. It is ok if the date does not seal back up with the filling inside.
  4. Lay a slice of prosciutto flat, fold it in half length-wise, place date on end one end and roll tightly to wrap the date.
  5. In a sauté pan, heat 1 tablespoon of extra virgin olive oil and place dates seam side down in the pan, rendering the fat out of the meat until it gets crispy.
  6. Arrange dates on a serving plate and drizzle with balsamic vinegar and crushed Marcona almonds. Recipe by Chef Jason Northern.
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